gluten free lava cake

these super decadent gluten-free lava cakes have a raspberry center and makes just enough for two!!

Ingredients: 

1/4 cup sugar 

1 large egg 

1 large egg yolk 

2tsp vanilla extract 

pinch of salt 

2/3 cup semi-sweet chocolate chips 

3 tbsp unsalted butter 

3 tbsp buckwheat flour 

3 tbsp fresh raspberries -lightly mashed

Method: 

1. preheat the oven to 180 degrees C and spray two 6 ounce ramekins very well with cooking spray 
2. in a medium bowl, mix together the sugar, eggs, vanilla and salt. 
3. melt the chocolate and butter in the microwave until melted, stirring in between
4. add the chocolate mixture to the sugar mixture and stir till just combined. 
5. sprinkle the flour over the batter and fold in. do not over mix!! the cake will be tough if you do. 
6. scoop a little more than 1/4 of batter into each ramekin
7. put 1/2 of the mashed raspberries into the centre, keeping it into the centre. 
8. divide the remaining batter between the two ramekins. 
9. bake for 15 minutes. 
10. remove the cakes from the oven and cool for 15 minutes in the ramekins 
11. run the knife around the edge of the cakes and flip out onto the serving plates. 
12. serve immediately, leftovers can be covered and refrigerated for up to 2 days.